I have thoroughly been enjoying my home-made spice blend of Berbere and wanted to make another dish incorporating its warmth and heat, so decided to make a variation of Ethiopian Spicy Lentil Misir W'et (Stew). However to make more of a meal of it, I decided to bulk it up with some sweet potato chunks and chickpeas.
As it was a stew like served it with some plain white Basmati rice, but some Injera would have been more appropriate.
I actually made this dish at the weekend, when the skies roared with thunder and then burst bucket loads of water. The trees, plants and weeds were all thankful and so were we as it gave a little break from the stifling heat.
D is not overly keen on red lentils. He doesn't mind it when I make Red Lentil and Cauliflower Cobbler or Spiced Root Vegetable stew. And although he ate all of this lentil dish, he admitted to that that it did very little for him, but I was very happy with it.
I followed a recipe for Spicy Lentil Misir W'et (Stew) that came from Ethiopian cook, Alemtshaye Yigezu. For the recipe, follow this link. The only thing I did in addition was add both sweet potatoes and chickpeas to the dish, nothing more. I am sharing this with Credit Crunch Munch hosted by Camilla and Helen; and My Legumes Love Affair #85 hosted by Jagruti's Cooking Odyssey and Lisa's Vegetarian Kitchen and The Well Seasoned Cook.